Instructions

Step 1 Preheat oven to 220°C. Wrap potatoes in foil and pierce a few times with a fork. Bake for 30 minutes. Carefully remove foil and bake for a further 30 minutes. Carefully cut a cross into each potato and gently open it.

Step 2 In a small bowl, combine sour cream, cottage cheese, chives and black pepper. Spoon warmed beans over potatoes and top with sour cream mixture. Garnish with extra chives if desired, and serve with salad.

Note: Nutrition information, time to make and costings apply to Base recipe only.

Lemon pepper broccoli: Omit step 2 and preheat grill. Top baked potatoes with steamed small broccoli florets and sprinkle with lemon pepper. Top with parmesan or low-fat tasty cheese and sprinkle with paprika. Grill for 3–4 minutes, until cheese melts.

Hearty breakfast potatoes: Omit step 2 and reduce oven temperature to 180°C. Cut 4 baked potatoes in half, scoop out flesh (leaving a 2cm shell) and transfer to a bowl. Combine flesh with 2 tablespoons reduced-fat table spread, 1/4 cup parmesan and 1/4 cup reduced-fat smooth ricotta. Spoon mixture back into potato halves. Create a well in the centre of mixture in each potato half and crack in an egg. Bake for 10–15 minutes, or until egg is set. Top with a dash of Tabasco or Worcestershire sauce.

Potatoes with a kick: In step 2, stir a little horseradish through light sour cream and cottage cheese mixture (or natural yoghurt). Omit beans and top baked potatoes with 2 tins of tuna in spring water (drained) or slices of smoked salmon. Top potatoes with horseradish mixture.

Use sweet potatoes instead of regular potatoes to lower the GI of your meal.

HFG tip

You can also microwave your potato – pierce potatoes (do not wrap in foil) and microwave on high for 10–12 minutes, or until tender.